Structure Effects on Swelling Properties of Hydrogels Based on Sodium Alginate and Acrylic Polymers.

Hydrogels based on sodium alginate (SA) and partially neutralised poly(acrylic acid) were obtained by radical polymerisation. The hydrogels were cross-linked with N,N'-methylenebisacrylamide (MBA), simultaneously grafting the resulting polymer onto SA. The findings of the FTIR spectroscopy showed that all of the hydrogels were effectively synthesized and sodium alginate was chemically bonded with the poly(sodium acrylate) matrix. DSC analysis of the melting heat and glass transition parameters indicated that the hydrogel structure had changed as a result of the cross-linking process. Sodium alginate and MBA were tested at different concentrations to determine how they affected the hydrogel properties. A very high content of the biopolymer, i.e., sodium alginate, was used in our research, up to 33 wt%. This resulted in durable and stable hydrogels with a very high ability to uptake water, comparable to hydrogels based on synthetic polymers only. The ability to swell is inversely proportional to the quantity of MBA present. By increasing the amount of sodium alginate in the hydrogel, the ability of the hydrogel to absorb water is reduced. However, water uptake remains relatively high at 350 g·g-1, even for the hydrogel with the highest SA content.

State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions.

The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static-gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon-Taylor model. Freezing data were modeled employing the Clausius-Clapeyron equation and its development-Chen model. Sorption isotherms showed sigmoidal shape characteristic for high-molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg' value changed from -43.4 to -26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg' values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature.

Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts.

The dynamic development of the food industry and the growing interest of consumers in innovative solutions that increase the comfort and quality of life push the industry towards seeking pioneering solutions in the field of food packaging. Intelligent and active packaging, which affects the quality and durability of food products and allows one to determine their freshness, is still a modern concept. The aim of our study was to obtain two types of films based on chitosan and starch with micellar nanostructures containing extracts from turmeric rhizomes and hibiscus flowers. The presence of spherical nanostructures was confirmed using a scanning electron microscope. The structural and optical properties of the obtained composites were characterised by Fourier-transform infrared (FTIR), UltraViolet-Visible (UV-VIS), and photoluminescence (PL) spectroscopy. Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures with a size of about 800 nm in the obtained biocomposites. The presence of nano-/microstructures containing extracts affected the mechanical properties of the composites: it weakened the strength of the films and improved their elongation at break (EAB). Films with nano-/microparticles were characterised by a higher water content compared to the control sample and lower solubility, and they showed stronger hydrophilic properties. Preliminary storage tests showed that the obtained biocomposites are sensitive to changes occurring during the storage of products such as cheese or fish. In addition, it was found that the film with the addition of turmeric extract inhibited the growth of microorganisms during storage. The results suggest that the obtained bionanocomposites can be used as active and/or intelligent materials.

Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.

This study was focused on the replacement of the part of the flour (10% w/w) in rye-wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye-wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye-wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample.

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders.

Powders based on plant raw materials have low storage stability due to their sorption and thermal properties and generate problems during processing. Therefore, there is a need to find carrier agents to improve their storage life as well as methods to evaluate their properties during storage. Water adsorption isotherms and thermal characteristics of the pumpkin powder with various inulin additions were investigated in order to develop state diagrams. Differential scanning calorimetry (DSC) was used to obtained glass transition lines, freezing curves and maximal-freeze-concentration conditions. The glass transition lines were developed using the Gordon-Taylor model. Freezing data were modeled employing the Clausius-Clapeyron equation and its development-Chen model. The glass transition temperature of anhydrous material (Tgs) and characteristic glass transition temperature of maximum-freeze-concentration (Tg') increased with growing inulin additions. Sorption isotherms of the powders were determined at 25 °C by the static-gravimetric method and the experimental data was modeled with four different mathematical models. The Peleg model was the most adequate to describe the sorption data of the pumpkin-inulin powders. Guggenheim-Anderson-de Boer (GAB) monolayer capacity decreased with increasing inulin concentration in the sample.

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers.

Starch is a natural polysaccharide for which the technological quality depends on the genetic basis of the plant and the environmental conditions of the cultivation. Growing plants under cover without soil has many advantages for controlling the above-mentioned conditions. The present research focuses on determining the effect of under cover hydroponic potato cultivation on the physicochemical properties of accumulated potato starch (PS). The plants were grown in the hydroponic system, with (greenhouse, GH) and without recirculation nutrient solution (foil tunnel, FT). The reference sample was PS isolated from plants grown in a tunnel in containers filled with mineral soil (SO). The influence of the cultivation method on the elemental composition of the starch molecules was noted. The cultivation method also influenced the protein and amylose content of the PS. Considering the chromatic parameters, PS-GH and PS-FT were brighter and whiter, with a tinge of blue, than PS-SO. PS-SO was also characterized by the largest average diameters of granules, while PS-GH had the lowest crystallinity. PS-SO showed a better resistance to the combined action of elevated temperature and shear force. There was a slight variation in the gelatinization temperature values. Additionally, significant differences for enthalpy and the retrogradation ratio were observed. The cultivation method did not influence the glass transition and melting.

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels.

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sn' and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10-4 Pa and 0.644 × 10-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Physicochemical, Bacteriostatic, and Biological Properties of Starch/Chitosan Polymer Composites Modified by Graphene Oxide, Designed as New Bionanomaterials.

The application of natural polymer matrices as medical device components or food packaging materials has gained a considerable popularity in recent years, this has occurred in response to the increasing plastic pollution hazard. Currently, constant progress is being made in designing two-component or three-component systems that combine natural materials which help to achieve a quality comparable to the purely synthetic counterparts. This study describes a green synthesis preparation of new bionanocomposites consisting of starch/chitosan/graphene oxide (GO), that possess improved biological activities; namely, good tolerability by human cells with concomitant antimicrobial activity. The structural and morphological properties of bionanocomposites were analyzed using the following techniques: dynamic light scattering, scanning and transmission electron microscopy, wettability and free surface energy determination, and Fourier transform infrared spectroscopy. The study confirmed the homogenous distribution of GO layers within the starch/chitosan matrix and their large particle size. The interactions among the components were stronger in thin films. Additionally, differential scanning calorimetry analysis, UV-vis spectroscopy, surface colour measurements, transparency, water content, solubility, and swelling degree of composites were also performed. The mechanical parameters, such as tensile strength and elongation at break (EAB) were measured in order to characterise the functional properties of obtained nanocomposites. The GO additive altered the thermal features of the composites and decreased their brightness. The EAB of composite was improved by the introduction of GO. Importantly, cell-based analyses revealed no toxic effect of the composites on HaCat keratinocytes and HepG2 hepatoma cells, although a pronounced bacteriostatic effect against various strains of pathogenic bacteria was observed. In conclusion, the starch/chitosan/GO nanocomposites reveal numerous useful physicochemical and biological features, which make them a promising alternative for purely synthetic materials.

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces.

The study examined the influence of the process of extrusion on the physical properties and nutritional composition of black chokeberry pomaces. It has been determined that the extrusion process resulted in a reduction of the content of anthocyanins and fibre, but an increase of the contribution of simple sugars. In order to assess the phase transitions occurring in the products, a state diagram was utilized, which was constructed using the freezing and vitrification curve and values characterizing the conditions of maximum cryoconcentration. The determined values of critical water activity (based on water activity concepts) indicate that pomaces and extrudates retain crispiness in storage under moderate environmental relative humidity conditions. However, in the case of the glass transition concept, the determined values of water activity indicate that products stored in room temperature must be protected against the influence of humidity.

Gender gap in health condition and quality of life at advanced age.

INTRODUCTION: Increased life expectancy, share of the very old in populations and differences in the prevalence or types of health problems between male and female seniors pose challenges for health and social care systems in providing adequate care. OBJECTIVE: The aim of the study is to compare the health condition and quality of life between women and men aged 90 or over, as well as to correlate the quality of life at advanced age with demographic and health conditions. MATERIAL AND METHODS: The study was conducted in Poland in 2015-2018 on 870 women and 264 men aged 90 or over who were able to communicate logically and had no dementia diagnosed previously by a physician. The author's questionnaire, Katz Index of Independence in Activities of Daily Living, Abbreviated Mental Test Score and WHO Quality of Life-Bref questionnaires were used. RESULTS: The women aged 90 or over had a significantly higher prevalence of chronic pain (76% vs 60%), urinary incontinence (60% vs 44%), falls and syncopes (39% vs 25%), stool incontinence (17% vs 9%), more severe functional and cognitive impairment and lower quality of life than men at the same age. City residence, being widowed, chronic pain, geriatric giants and functional impairment were factors found to decrease all aspects of the life quality, while age in the studied interval decreased only physical health' assessment. Lack of education only affected negatively psychological health while cognitive impairment decreased the assessment of physical and psychological health, as well as social relationships. CONCLUSIONS: Men who reached the age of 90 or over assessed their health condition and quality of life better than women at the same age.

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch.

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.

The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin.

Moisture adsorption isotherms of the freeze-dried powders containing avocado, maltodextrin and inulin with different ratio, were determined using gravimetric static method of saturated salt solutions at 25 °C and the range of the water activity from 0.11 to 0.86. The data obtained were evaluated using sorption models: BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Peleg, Lewicki, Oswin and Henderson. The goodness of the fit evaluated on the basis of criteria such as coefficient of the determination and root mean square values. Sorption isotherm of the pure avocado powder was III type while curves plotted for others powders showed sigmoid shape. It was found that the Peleg model was the most adequate for representation of the sorption data of all analyzed blends. In order to characterize the research material, chemical composition of the edible part of the avocado fruit was determined. Main component of the dry matter was fat.

Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers.

The aim of the research was to develop new pectin-based hydrogels with excellent swelling properties. Superabsorbent hydrogels composed of high methylated pectin and partially neutralized poly(acrylic acid) was obtained by free radical polymerization in aqueous solution in the presence of crosslinking agent-N,N'-methylenebisacrylamide. The effect of crosslinker content and pectin to acrylic acid ratio on the swelling properties of hydrogels was investigated. In addition, the thermodynamic characteristic of hydrogels was obtained by DSC. Furthermore, the structure of pectin-based hydrogels was characterized by FTIR and GPC. It was also proved that poly(acrylic acid) is grafted on pectin particles. The results showed that introduction of small amount of pectin (up to 6.7 wt %) to poly(acrylic acid) hydrogel increase the swelling capacity, while further increasing of pectin ratio cause decrease of swelling.

Impact of the degree of octenyl succinylation on metal ions complexation and functional properties of maize starch.

Modified maize starches were obtained by the esterification of native starch with octenyl succinic anhydride (OSA) at levels of 3% or 9%, and afterwards by its complexation with metal ions. The degree of substitution, contents of metal ions, hydrodynamic size distribution, intrinsic viscosity, pasting characteristics of the tested starches, and pastes surface tension were determined. Moreover, emulsions prepared from the modified starches were studied for oil droplet size distribution and storage stability. Reduction of hydrodynamic size and intrinsic viscosity was observed in octentyl succinate starch (OS starch) esterified with 3% OSA complexed with magnesium or calcium. The presence of potassium in both esterified starches increased their water binding capacity and solubility in water. In most cases, complexation with metal ions decreased viscosity of OS starch pastes. Emulsions prepared from the modified starches had smaller oil droplets and were more stable during storage, compared to the systems prepared from non-esterified starch.

The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.

The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS - oat starch and ROS - residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of ß-glucans. Gelatinization temperature of oat starches (63.82°C and 64.01°C for OS and ROS, respectively) was higher than for WS (62.26°C), whereas gelatinization enthalpy for oat starches (8.87J/g and 9.09J/g for OS and ROS, respectively) was lower than for WS (9.99J/g). Moreover, retrogradation percentage (%R) was similar for both oat starches (29.76% and 27.72% for OS and ROS, respectively), and was substantially lower than for WS (42.04%). The introduction of glucose syrup into system reduced the extent of the retrogradation. Rate of the process was suppressed for WS and ROS, whereas for OS it was increased. ß-Glucan production process had no significant effect on the gelatinization and retrogradation of oat starch.

Models of cognitive functions with respect to selected parameters of functional state of the thyroid gland in post-menopausal women.

INTRODUCTION: The objective of the study was the development of models of cognitive functions in a group of post-menopausal women, according to the concentration of the selected laboratory parameters evaluating the functional state of the thyroid gland. MATERIAL AND METHODS: The study was conducted during 2012-2014, and covered women aged 50-65 years, minimum two years after the last menstruation, without chronic diseases, cancerous diseases, mental disorders, addiction to drugs or alcohol, and who did not use hormone replacement therapy. At the stage of qualification, a brief MoCA test was performed; 383 women were qualified for the study. Blood was collected for the determination of such parameters as: TSH, TT4, fT4, anti-TPO, anti-Tg, and AB-TSHR. Assessment of cognitive functions was performed using the diagnostic instrument Central Nervous System - Vital Signs (CNS-VS) (Polish version). The results were statistically analysed. RESULTS: The mean age of the women in the study was 56.4 ± 3.4; the mean TSH was 1.91 ± 1.35 mU/L, fT4 14.76 ± 2.34 pmol/L, and TT4 99.12 ± 16.98 nmol/L. Mean values were: 64.74 IU/L for anti-TPO, 100.69 IU/L for anti-Tg, and 1.40 IU/L for AB-TSHR. The examined women obtained the neurocognitive index (NCI) on the level of 84.4 scores, on average. The lowest results were obtained in tests assessing cognitive flexibility (mean 78.64 scores), processing speed (mean 79.25 scores), and executive functions (mean 79.75 scores). In the tests evaluating complex attention, the mean values were 82.24 scores, psychomotor speed - mean 83.42 scores, and reaction time - mean 86.87 scores. The women examined obtained the best results in tests assessing memory (mean 90.15 scores), including verbal (mean 91.22 scores), and visual (mean 93.37 scores). The NCI and cognitive function models were assessed from the aspect of thyroid gland examinations in post-menopausal women. Based on the analyses performed, the following conclusions were drawn: The developed models of cognitive functions indicate a considerable effect of TSH, fT4, AB-TSHR, and anti-TPO, as well as TT4 and anti-Tg, on the level of cognitive functions after menopause in the group examined. The conducted study suggests the need for examination of the functional state of the thyroid gland in post-menopausal women who show cognitive function disorders.